The Tamil Nadu Agricultural University Registrar, Dr P. Subbian, today urged scientists to intensify their research on developing enzymes and microbes for effective processing and preservation of food beverages.

Inaugurating a 21-day ICAR (Indian Council of Agricultural Research) sponsored training programme on ‘Microbial Processes for value addition in Food and Beverages' at the farm varsity here, Dr Subbian observed that substantial foreign investment was being made in the alcoholic beverages area, while in the food and beverages space, entrepreneurs imported enzymes in spite of the raw materials such as molasses, barley, maize, grapes and potatoes among others were available in adequate quantity.

Urging scientists to intensify their research on developing enzymes and microbes indigenously, he pointed out that due to lack of post- harvesting and preservation techniques, around 30 per cent of the produce, estimated at Rs 230 billion was lost every year.

There are 4,000 small and large-scale processing units in the country, but they process only 2.5 per cent of the total fruits and vegetables against 40-85 per cent in developed countries. In terms of value-addition, only 7 per cent of the produce is value-added in India against 23 per cent in China and 45 per cent in the Philippines. “Japan, which produces only 2 per cent of the world's production of paddy, produces 50 value-added products from the derivatives of paddy, indicating that we are far behind in value-addition and processing,” he added.

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